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§184.1005 食品添加剂乙?Acetic acid)

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放大字体缩小字体2011-07-18 11:04:22 来源:GPO 浏览次数9span id="hits">3234
核心提示:食品添加剂乙酸可用做腌制剂和酸渍剂、风味增强剂、香味料和辅料、pH调节剂、溶剂和媒介剂、锅炉用水添加剂;用量以不超过?84.1(b)(1)所规定的现行良好生产操作规程为限。按照现行良好作业规范,焙烤制品最高用?.25%;干酪及类乳制品?.8%;胶姆糖?.5%;调味汁和调味酱汁,9.0%;脂肪和油,0.5%;肉卤和酱汁?.0%;肉制品?.6%;其他食品均不得超过0.15%、/div>
发布单位
FDA
FDA
发布文号 47 FR 27814
发布日期 1982-06-25 生效日期 暂无
有效性状?/th> 废止日期 暂无
备注 食品添加剂乙酸可用做§170.3(o)(5)中所指的腌制剂和酸渍剂,§170.3(o)(11)中的风味增强剂,?70.3(o)(12)中的香味料和辅料;§170.3(o)(23)中的pH调节剂;§170.3(o)(27)中的溶剂和媒介剂;§173.310 中的锅炉用水添加剂;用量以不超过§184.1(b)(1)所规定的现行良好生产操作规程为限。按照现行良好作业规范,焙烤制品最高用?.25%;干酪及类乳制品?.8%;胶姆糖?.5%;调味汁和调味酱汁,9.0%;脂肪和油,0.5%;肉卤和酱汁?.0%;肉制品?.6%;其他食品均不得超过0.15%、/td>

  更多关于已证实属于一般公认为安全(GRAS)的可直接加入食品中的物质种类,请点出a href="//www.sqrdapp.com/law/dongtai/172262.html">美国FDA 21 CFR ?84部分已证实属于一般公认为安全(GRAS)的可直接加入食品中的物质种类汇怺br />
   184.1005 Acetic acid.

  (a Acetic acid (C2H4O2, CAS Reg. No. 64C19C7 is known as ethanoic acid. It occurs naturally in plant and animal tissues. It is produced by fermentation of carbohydrates or by organic synthesis. The principal synthetic methods currently employed are oxidation of acetaldehyde derived from ethylene, liquid phase oxidation of butane, and reaction of carbon monoxide with methanol derived from natural gas.

  (b The ingredient meets the specifications of the Food Chemicals Codex, 3d Ed. ?981? p. 8, which is incorporated by reference. Copies are available from the National Academy Press, 2101 Constitution Ave. NW., Washington, DC 20418, or available for inspection at the National Archives and Records Administration (NARA? For information on the availability of this material at NARA, call 202C741C6030, or go to:http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.

  (c The ingredient is used as a curing and pickling agent as defined in 170.3(o)(5 of this chapter; flavor enhancer as defined in 170.3(o)(11 of this chapter; flavoring agent and adjuvant as defined in 170.3(o)(12 of this chapter; pH control agent as defined in 170.3(o)(23 of this chapter; as a solvent and vehicle as defined in 170.3(o)(27 of this chapter; and as a boiler water additive complying with 173.310 of this chapter.

  (d The ingredient is used in food at levels not to exceedcurrent good manufacturing practicein accordance with184.1(b)(1?Current good manufacturing practice results in a maximum level as served, of 0.25 percent for baked goods as defined in170.3(n)(1 of this chapter; 0.8 percent for cheeses as defined in 170.3(n)(5 of this chapter and dairy product analogs as defined in 170.3(n)(10 of this chapter; 0.5 percent for chewing gum as defined in 170.3(n)(6 of this chapter; 9.0 percent for condiments and relishes as defined in 170.3(n)(8 of this chapter; 0.5 percent for fats and oils as defined in 170.3(n)(12 of this chapter; 3.0 percent for gravies and sauces as defined in 170.3(n)(24 of this chapter; 0.6 percent for meat products as defined in 170.3(n)(29 of this chapter; and 0.15 percent or less for all other food categories. The ingredient may also be used in boiler water additives at levels not to exceed current good manufacturing practice.

  (e Prior sanctions for this ingredient different from the uses established in this section do not exist or have been waived.

  [47 FR 27814, June 25, 1982]

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